BALLYSHANNON CHEESE RECIPES

Steps:

• You will need a large skillet, with lid, I used a 16 inch size. Add butter and olive or canola oil to skillet, & leave on stove till ready to heat & start cooking.
• Chop all 3 onions & bell peppers, then cut mini sweet peppers into rings, and add to a large colander.
• Peel & cube potatoes and add to same colander.
• Heat oil and butter over low heat, wash all of the veggies througly, drain and add to skillet.
• Add the chopped or minced garlic, salt & pepper, and chopped chive. Stir to make sure they are not sticking and heat is medium low. Cover with lid and continue to cook.
• While potatoes are cooking, grate the Cheese if not already grated.
• Check potatoes to make sure they are not sticking and all the liquid has not evaporated. If it has,add 1/4 to 1/3 cup of water, just enough to create steam and prevent potatoes from sticking. Cover with lid and continue to cook till potatoes are tender for a total time of about 20 to 25 minutes.
• Add the shredded white cheddar cheese, and carefully stir to mix cheese into potatoes, cover with lid about 2-3 minutes.
• Remove lid then top potatoes with the mild cheddar cheese.
• Sprinkle bacon on top of cheese. Cover again for about 5 minutes till cheese melts.Serve and enjoy.
• Turn off heat when cheese has melted. Serve and enjoy.

Steps:

• Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, melt 4 tablespoons butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes., Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Drain macaroni; add to cheese sauce and stir to coat. , Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Melt remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, until golden brown, 15-20 minutes.